Description
This Cauliflower Broccoli Bake is a comforting and cheesy casserole featuring tender steamed broccoli and cauliflower smothered in a creamy cheddar cheese sauce, then baked to bubbly perfection. It’s an easy vegetable side dish or can be turned into a hearty main course with the addition of your favorite protein.
Ingredients
Scale
Vegetables
- 1 pound broccoli florets
- 1 pound cauliflower florets
- 3 tablespoons garlic flavored olive oil, divided (or regular olive oil)
- 1 large yellow onion, thinly sliced
- 2 cloves garlic, minced
- Salt and freshly ground black pepper, to taste
Cheese Sauce
- 1 cup shredded cheddar cheese, divided
- 1 tablespoon cornstarch
- 12 ounces fat free evaporated milk
- ½ teaspoon Dijon mustard
- ¼ to ½ teaspoon smoked paprika, or to taste
- ¼ cup shredded mozzarella cheese
Instructions
- Prep for baking: Preheat the oven to 400˚F. Drizzle a little olive oil on the bottom of a 9×9 inch square baking dish, spreading it around evenly to prevent sticking, then set aside.
- Steam the vegetables: In a large skillet, bring 1/2 inch of salted water to a boil. Add the broccoli and cauliflower florets, cover, and cook over high heat until crisp-tender, about 4 minutes. Drain the vegetables in a colander and set aside.
- Sauté onions: Wipe out the skillet, add 2 tablespoons olive oil, and heat over medium-high heat. Add the thinly sliced onion and cook for 2 to 3 minutes until softened.
- Add garlic and vegetables: Stir in the minced garlic and cook for 1 minute while stirring. Add the steamed broccoli and cauliflower to the skillet, season with salt and pepper, and cook for about 2 minutes until lightly golden. Remove from heat and transfer the vegetable mixture to the prepared baking dish.
- Prepare the cheese sauce: Wipe the skillet clean. Add 1 tablespoon olive oil, 3/4 cup shredded cheddar cheese, cornstarch, fat-free evaporated milk, Dijon mustard, salt, pepper, and smoked paprika to the skillet.
- Cook cheese sauce: Cook over low heat, whisking constantly until the cheese melts and the sauce thickens, about 2 minutes, ensuring it remains smooth and velvety.
- Combine and assemble: Pour the cheese sauce over the broccoli and cauliflower in the baking dish and gently stir to combine. Sprinkle the remaining 1/4 cup cheddar cheese and 1/4 cup mozzarella cheese evenly over the top.
- Bake: Bake in the preheated oven for 20 minutes or until the top is lightly browned and bubbly. Remove from the oven and let it stand for 5 to 8 minutes before serving to allow the flavors to settle.
Notes
- This casserole can be assembled up to one day ahead and baked just before serving for convenience.
- Feel free to substitute the cauliflower with vegetables such as Brussels sprouts or green beans depending on availability and preference.
- Steam the vegetables until crisp-tender to avoid sogginess; they should retain a slight crunch before baking.
- Keep the heat low when making the cheese sauce and whisk constantly to achieve a smooth, velvety texture without lumps.
- Try different cheese combinations like cheddar with gruyere or a sprinkle of parmesan for a unique flavor twist.
- To make this dish a main course, add cooked chicken, crispy bacon, or canned tuna to the vegetable mix before baking.
- Season the vegetables well when sautéing to enhance the overall flavor.
Nutrition
- Serving Size: 1/4 recipe (about 1.5 cups)
- Calories: 220
- Sugar: 3g
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 15mg
